Roasting pumpkin seeds 101

From Obama to the Death Star, pumpkins are taking on more intricate, tongue-in-cheek shapes and designs. In the US 1.5 billion pounds of pumpkins are produced each year, the majority of which are sold during Halloween, likely for carving purposes.  That equates to a lot of potential pumpkin waste. However, we can offset a lot of that waste by doing things such as pickling the rinds, puréeing and freezing the carved out flesh, and of course, roasting the seeds for a delicious, crunchy snack.

Pumpkins seeds are packed with nutrition; they’re high in protein, full of omega-3 and -6 fatty acids, and are an excellent source of zinc and magnesium. The health benefits of pumpkin seeds include improved symptoms of benign prostate hyperplasia and improved cholesterol levels.

Roasted Pumpkin Seeds
Add curry powder, cayenne, cinnamon and sugar, Parmesan, or even nutritional yeast to this basic recipe for an extra (though not necessary) flavour boost.

1 cup (250 mL) washed and dried pumpkin seeds
1 tsp (5 mL) extra-virgin olive oil
Salt to taste

Preheat oven to 350 F (180 C).

Toss pumpkin seeds with oil and salt.

Spread seeds out in a single layer on a baking sheet and bake in oven, stirring occasionally, until crisp and golden—about 20 minutes.

Remove from oven, taste, and adjust seasoning if needed.